The other day, I found a bag of frozen noodles at Wally World, and they looked intriguing. I picked them up, figuring I'd find a use for them eventually. A quick Pinterest search led me to a beef and noodles recipe that sounded yummy, so I decided to give it a try tonight. So glad I did!
I threw this together in minutes on my lunch break and finished it off while I set the table and made a salad after work. I tried it out on my bestie (my second favorite guinea pig after my husband), and she and everyone else thought it was great! Plus, there were enough leftovers to share. She was pretty happy about that.
Serves 8
2 lbs of beef roast or beef tips
1 can cream of mushroom soup
1 can golden mushroom soup
1 packet Au Jus Gravy mix
1 packet beefy onion soup mix
4 cups water
1 (16 oz) bag frozen egg noodles
1 Tbs of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 large can sliced mushrooms, drained (optional)
Spray, oil or butter your slow cooker insert.
Dice up the meat, season with salt and pepper, and toss it in the slow cooker. (If you have the time, you can give the meat a quick sear in a bit of oil in skillet first, just to up the meaty flavor, but this isn't essential)
Mix your canned soups, onion soup mix and au jus mix with 4 cups of water. Pour over the beef tips. Cover and cook on low for 6 to 8 hours.
60 minutes before serving, turn the crockpot to high. Add the seasoning sauce, mushrooms, and noodles. Stir and squish down the noodles so they're under the liquid.
Cover and cook on high for 60 more minutes.
542 calories per serving. Click here for more nutritional info and shopping list!
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